Belgian chocolate is world class. This is not just a cliché. It has to do with know-how, with a passion for tradition. Frederic Blondeel knows how to convert this passion into pure tastes that appeal to even the finest of connoisseurs. ‘From bean to bar’. From the phase of selection, deep in the tropical plantations, right up to the end product: intensely powerful bars and miniature bars, pralines as elegant as jewels, couvertures, powders, ‘gladiators’ and spreads to make sandwiches you would kill for every time.